Release
Date:
June 21, 2006
Contact
Person:
Denise Kremlick
Registered Nurse
Genesee County Health Department
Phone:
(810) 257-1017
Re:
Norovirus Gastroenteritis is on the Rise in
Michigan
Since
this is the season for graduation parties, family reunions,
Fourth of July festivities and many other events, there are a
few things you need to know so you don’t invite a Norovirus
outbreak to your party.
Norovirus,
formerly named Norwalk
virus, causes a self-limited moderate illness which typically
includes nausea, vomiting, diarrhea, and abdominal pain.
Symptoms may also include low-grade fever, headache, fatigue and
muscle aches. Symptoms may begin as early as 12 hours following
exposure or as late as 48 hours after exposure, and typically
last 24 to 60 hours. Anyone can be infected and long term
immunity is not developed after having the illness. In most
cases ill persons recover without medical attention. Norovirus
infection occasionally results in hospitalization due mainly to
dehydration, with the very young and elderly at greater risk.
Norovirus
is not a reportable disease nationwide, so actual numbers of
cases are not known, but the Centers for Disease Control
estimates that there are approximately 23 million cases of
Norovirus per year in the
U.S.
In 2005, there were a total of 34 outbreaks of Norovirus
affecting over 1400 individuals in the State of Michigan.
According to the Michigan Department of Community Health, there have been 41
outbreaks this year as of May 31, with over 2000 individuals
reported to be ill.
Norovirus
is easily transmitted through food, by person-to-person contact,
or by contaminated surfaces; as few as ten virus particles can
cause illness. The virus can survive up to a month at room
temperature and two months or more if refrigerated. Norovirus is
resistant to quaternary ammonias, ethanol and some household
disinfectants at normal concentrations. Cruise ships, nursing
homes, schools, daycares, hospitals, foodservices
and any other large event or location where many people are in
close contact are likely locations for Norovirus
transmission.
Frequent
hand washing using soap and warm running water for a minimum of 20
seconds and preventing contamination of food, drinks, water, and
ice are critical to prevent the spread of Norovirus.
Foodservice employees with gastrointestinal symptoms must
not prepare or serve food for others, and it is strongly
recommended that any employee that has been ill with Norovirus not
return to work for 48 to 72 hours after symptoms have ceased. The
virus may continue to be shed for up to 14 days after being ill.
Norovirus
in vomit can be aerosolized and spread up to 40 feet. Any surfaces
that are contaminated with feces or vomit must be thoroughly
cleaned with hot soapy water.
After cleaning, disinfect contaminated surfaces using the
following guidelines from the Michigan Department of Community
Health:
●
For stainless steel, food/mouth contact items and toys use
1 tablespoon of bleach per gallon of water (200 ppm).
●
For non-porous surfaces, tile floors, countertops, sinks,
toilets, use 1/3 cup bleach per gallon of water (1000 ppm).
●
For porous surfaces, wood floors, use 1 and 2/3 cups of
bleach per gallon of water 5000 ppm).
Leave bleach on surface for 10-20 minutes
then rinse with clean water.
Use disposable gloves, masks and eye
protection or face shields and protective clothing when cleaning
contaminated areas.
For more information visit the following
websites:
Genesee County Health Department:
"The Backburner" Newletter, Spring 2006
Centers for Disease Control:
www.cdc.gov/ncidod/diseases/submenus/sub_norwalk.htm
#
# #
